Potato Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• Classic picnic crowd-pleaser.
• Make-ahead — better the next day.
• Tangy, creamy, crunchy in every bite.
• Cheap and feeds 8.
• Pairs with everything from BBQ to fried chicken.

Ingredient Notes

• Yukon Gold = right potato — buttery and holds shape.
• Both mustards (Dijon for tang, yellow for color/punch).
• Real dill pickles (not sweet relish) for proper flavor.

Ingredient Substitutions

• Red bliss potatoes work too.
• Add 6 strips crumbled bacon for a loaded version.
• Greek yogurt for half the mayo to lighten.

Equipment Needed

• Large pot
• Colander
• Big mixing bowl

Prep Tips

• Cut potatoes uniformly so they cook evenly.
• Cool fully before final mayo dress — or it gets greasy.

Instructions

1. 1

   Gather and prep: 1 potatoes, 1 tbsp mayonnaise, 1 tbsp mustard, 1 medium onion, diced, 1 celery, 1 large egg, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Boil potatoes 15 min, cool.

3. 3

   Hard-boil eggs, chop.

4. 4

   Mix with mayo, mustard, onion, celery.

Artsi Pro Tips

• Dressing the WARM potatoes with vinegar is the pro move — they soak it in.
• Yukon Golds hold their shape; russets fall apart.
• Fold (don't stir) to keep potato pieces whole.

Common Mistakes

• Overcooking potatoes — turn to mush.
• Adding cold mayo to warm potatoes — separates and goes greasy.
• Under-seasoning — potatoes need salt.

Recipe Tags